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3.21.2010

Clams on the Grill

70 degrees. In March. In Connecticut. We've been blessed with a taste of summer lately and we're taking advantage of it. Grilling steaks and seafood, eating on the deck, working on the lawn, enjoying the sunshine. Who knows how long it will last? One of our favorite things to do is to stand by the grill waiting for littlenecks to cook in their own juices and open up to reveal the briny, tender clam inside. We twist them out of the shell, dunk them in clarified butter and eat them then and there. It's a great prelude to whatever we may be having for dinner, and gives us a taste of the warm months approaching. Heavenly.